You will need
    • 1.8 kg beef tenderloin
    • 0.5 teaspoon dry thyme
    • 1 tablespoon salt
    • 1 teaspoon ground pepper
    • 6 large heads of red onion
    • 4 large carrots
    • 1 tablespoon horseradish
    • 100 g coarse-grained mustard
Wash the meat and dry it with a paper towel. Heat a pan (best to use a non-stick coating), fry in it the meat on each side for five minutes each.
Preheat oven to 180°C. In a deep bowl, mix salt, pepper and thyme. The mixture grate the meat. Wash and peel the carrots, cut it into slices. Onions clean from the husk and cut into large cubes. On a baking sheet spread out the chopped vegetables and place the meat on top. Bake for one hour.
Lower the oven temperature to 120°C. Take a bowl and mix it with mustard and horseradish. Pan roast beef take out of the oven, carefully cover it with the mixture of mustard and horseradish, put back in oven and bake until cooked for another 45 min.
Put the cooked roast on a pre-warmed dish, cover with foil and allow to stand for 15 min.